Chocolate Espresso Vegan Cheesecake Dessert Recipe
Chocolate Espresso Vegan Cheesecake is a baked cheesecake-style vegan dessert made with cashews. This vegan cheesecake is baked like a traditional style cheesecake – with an added hint of espresso flavor – and topped with chocolate ganache. I have been on a bit of a coffee chocolate baking kick these last couple weeks, if you are looking for some more vegan coffee desserts, try these:
This Chocolate Espresso Vegan Cheesecake is:
Vegan
Egg-Free
Dairy-Free
Soy-Free Optional (use soy-free vegan chocolate chips)
Gluten-Free
Here is the recipe for The Home Baked Vegan’s Chocolate Espresso Vegan Cheesecake:
Ingredients:
Crust:
1 Cup Rolled Oats
1 Cup Shredded Coconut
4 Tbsp Coconut Oil, melted
Filling:
3 Cups Raw Cashews
3/4 Cup Sugar
3 Tbsp Instant Coffee
2 Cups Coconut Milk
1 tsp Vanilla
1 tsp Lemon Juice
3 Tbsp Corn Starch
Chocolate Ganache:
1/2 Cup Semi-Sweet Dairy-free Chocolate Chips
3 Tbsp Coconut Oil
1/4 Cup Coconut Milk
Method:
Preheat the oven to 350′ F
Prepare the crust:
In a food processor, or high powered blender, pulse together the oats, shredded coconut, and the melted coconut oil.
Press the crumbs into the bottom of a spring form pan. Set Aside.
Prepare the filling:
Prepare the filling:
In a blender, blend together the cashews, sugar, instant coffee, coconut milk, vanilla, lemon juice, and corn starch. Blend until smooth.
Pour the filling into the spring form pan.
Bake for 50 – 60 minutes, or until slightly golden on edges.
While the dessert cools, prepare the chocolate topping:
In a small saucepan, heat the chocolate chips, coconut oil and coconut milk, over medium-low heat until melted and smooth.
While the dessert cools, prepare the chocolate topping:
In a small saucepan, heat the chocolate chips, coconut oil and coconut milk, over medium-low heat until melted and smooth.
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Pour on top of the cheesecake, and use a rubber spatula to spread it evenly over the top.
Refrigerate for at least 5 hours.
Enjoy!
Vegan Cheesecake, Chocolate Espresso Dessert, Chocolate Coffee Recipe
Chocolate Espresso Vegan Cheesecake
Try this Gluten-Free Recipe for Vegan Espresso Cheesecake style Dessert with Chocolate Ganache Topping.
Ingredients:
Crust
- 1 Cup Rolled Oats
- 1 Cup Shredded Coconut
- 4 Tbsp Coconut Oil, melted
Filling
- 3 Cups Raw Cashews
- 3/4 Cup Sugar
- 3 Tbsp Instant Coffee
- 2 Cups Coconut Milk
- 1 tsp Vanilla
- 1 tsp Lemon Juice
- 3 Tbsp Corn Starch
Chocolate Ganache
- 1/2 Cup Semi-Sweet Dairy-free Chocolate Chips
- 3 Tbsp Coconut Oil
- 1/4 Cup Coconut Milk
Instructions:
- Preheat the oven to 350′ F
Prepare the Crust
- In a food processor, or high powered blender, pulse together the oats, shredded coconut, and the melted coconut oil.
- Press the crumbs into the bottom of a spring form pan. Set Aside.
Prepare the Filling
- In a blender, blend together the cashews, sugar, instant coffee, coconut milk, vanilla, lemon juice, and corn starch. Blend until smooth.
- Pour the filling into the spring form pan.
- Bake for 50 – 60 minutes, or until slightly golden on edges.
Prepare the Chocolate Ganache
- In a small saucepan, heat the chocolate chips, coconut oil and coconut milk, over medium-low heat until melted and smooth.
- Pour on top of the cheesecake, and use a rubber spatula to spread it evenly over the top.
- Refrigerate for at least 5 hours.
Did you make this recipe?
Tag @TheHomeBakedVegan on instagram and hashtag it #HomeBakedVegan
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